The story
Just steps from Hagia Sophia, in the heart of Sultanahmet, Deraliye brings the Ottoman Empire’s palace kitchens back to life. Executive Chef Necati Yilmaz spent over a decade studying ancient court records, amassing 425 recipes that once graced the sultan’s table. Dishes like sweet melon stuffed with beef and almonds, cherry soup, and goose kebab are not museum relics here—they are served daily, prepared with the same attention to spice, balance, and ceremony that defined imperial feasts.
Deraliye’s “Menu of Sultan” tasting menu is built from 500-year-old recipes. The journey begins with cold mezze such as a humus based on a 1469 recipe and vişneli yaprak sarma—grape leaves stuffed with rice, cinnamon, and cherry. Hot starters include ballı gemici böreği, a crispy phyllo filled with Turkish cheeses and finished with honey. The main courses feature goose kebab, sourced from a 1539 recipe from Sultan Suleiman’s private kitchen, and Ali Nazik kebab—tender lamb skewers over smoked eggplant and garlic yogurt. The meal closes with katmer, a warm pistachio-filled baklava pastry with clotted cream and ice cream.
The restaurant’s décor reflects Ottoman elegance, with traditional tiles and warm lighting. Deraliye’s cuisine is distinctly Turkish, yet it draws on the multicultural breadth of the empire—Turkish, Arabic, Mediterranean, Balkan, and Caucasian influences all appear on the plate. Chef Necati also offers cooking classes where guests learn to recreate these palace dishes. His work as a culinary consultant for the TV series Magnificent Century underscores his deep knowledge of Ottoman food culture.
Deraliye’s commitment to historical accuracy and refined execution earned it a place on the Michelin Guide’s Recommended list for Istanbul in 2025 and 2026. It has also been acknowledged by Gault&Millau. For travelers seeking more than a meal—an authentic taste of the sultan’s table—Deraliye delivers an experience rooted in centuries of tradition, without pretense.
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